MENU

RESTAURANT ARQUADE

My most frequent

thoughts are those related

to the ability

to make

concepts concrete, seemingly distant

worlds together is to me a

desire to create

the true luxury

Executive Chef Gennaro Vitto

Tasting menu

150,00

Wine pairing selected by our sommelier

90.00

Amuse Bouche

Strips of beef marinated in oil of cinnamon, dark yolk, beet tartare, served with a glass of lager beer

Red prawns from Gallipoli with passion fruit, fritter cream of spinach and vanilla

Risotto Carnaroli with saffron

Black puff pastry with chanterelles, creamed corn and Mediterranean

prawns with basil leaves

Fried prawns with chopped zucchini, crispy rice,

shallots sauce with lemon leaves

Pigeon roasted on one side only, terrine of roots,

flower flavored fresh bean, roasted green peppers compote

Pre dessert

Fruit and vegetable soup with cardamom ice cream, raspberry soap

Cherry parfait, served with pistachio ice cream and bitter chocolate ice cream

Quar petit Fours

Mediterranean Culture

80.00

Wine pairing selected by our sommelier

45.00

Amuse Bouche

Pressed mackerel, grapefruit cous cous, rugged maple gelé and black pepper,

iodinated petals

Four tomatoes tagliolino noodles, warm basil granita

Mediterranean seafood casserole to the bridge,

served with mayonnaise oyster, lime vinaigrette

Pre dessert

Apricots in syrup with cocoa juice, ice cream with almonds

Quar petit Fours

Tasting menu are served only for all the guests at the table

Menu «

Sublitis

»

130,00

0,375 ml Vino Sublitis IGT Veneto 2008 Agricola Leopoldo Montresor included

Amuse Bouche

Small yellow peppers stuffed with peppermint scented courgette,

Toasted homemade bread

Small yellow ravioli stuffed with beef, curry celeriac milk, tart dried seeds, stalks

of fresh parsley

Sirloin steak raw cooked with grilled fine slice Tropea onions,

crisp bacon and lettuce

Chocolate soufflé with passion fruit ice cream

Camembert served with strawberry and black pepper compot, spiced bread

Cacao and chocolate fantasy

Hors d oeuvre

Octopus tentacle, ginseng and guaranà, smoked citrus fruits pulp,

light seaweed dulse

25,00

Red prawns from Gallipoli with passion fruit, fritter cream of spinach and vanilla

29,00

Strips of beef marinated in oil of cinnamon, dark yolk, beet tartare, served with stout

24,00

Vegetable experience 2012 spring edition

22,00

Pressed mackerel, grapefruit cous cous, rugged maple gelé and black pepper,iodinated petals

23,00

Pasta and Rice

Yellow ravioli handmade with dark heart of roasted eggplant with mint,fresh veal broth with extra virgin olive oil , tapioca pearls

24,00

Black puff pastry with chanterelles, creamed corn and Mediterraneanprawns with basil leaves

28,00

Double lobster cannelloni, chard pastry, black summer truffle, Armagnac foam and wild fennel

28,00

Carnaroli Risotto with saffron

23,00

Four tomatoes tagliolino noodles, warm basil granita

23,00

Fish and Meat

Mediterranean seafood casserole to the bridge,

served with mayonnaise oyster, lime vinaigrette

33,00

Fried prawns with chopped zucchini, crispy rice,

shallots sauce with lemon leaves

32,00

Baked sea bass in broth of chamomille, taggiasche olives soufflè, sorrel topped with sardines pesto

36,00

Beef sirloin red cooked, grilled red onion from Tropea, crispy bacon and lettuce

30,00

Slice of lamb cooked soft, natural parnsip puree, beans and chorizo, cips of tubers

30,00

Pigeon roasted on one side only, terrine of roots,

flower flavored fresh bean, roasted green peppers compote

33,00

Cheeses

35,00

Dominique (Verona craftsmanship with french milk 70% cow s milk and 30% goat) coated with cacao powder

Camembert (french, Normandy region AOC, cow s milk), served with strawberries compot

Roquefort (french, Midi Pyrenees region AOP, sheep), served with dried fruit

Brie de Meaux (french, Brie region AOC cow milk),

served with nougat and nuts

Eu Monte Veronese (Veneto Dop, cow s milk), served with gelé of lager beer

Buffalo Taleggina (Verona craftsmanship with milk from Campania region), served with gelé of dark beer

Tris milk (Verona craftsmanship with d ifferent qualities of milk from Piemonte region, 30% cow s milk, 30% goat, 40% sheep) covered with ginger and lime

Gran Kinara (Piemonte region, cow s milk), unique in the world with vegetable rennet, served with rhubarb compote

Desserts

Apricots in syrup with cocoa juice, ice cream with almonds

14,00

Fruit and vegetable soup with cardamom ice cream, raspberry soap

14,00

Cherry parfait, served with pistachio ice cream and bitter chocolate ice cream

14,00

Mille-feuille with thyme, blackberries and saffron creamy, identical sorbet

14,00

White chocolate soufflè, warm heart coffee

14,00

Chef de Cuisine Gennaro Vitto